Mint chocolate loaf cake

Ingredients for 1 servings:

• 250 g butter, soft
• 150 g powdered sugar
• 1 pinch of salt
• 4 eggs
• 275 g spelt flour type 630
• 1 packet of baking powder
• 100 g chocolate (filled peppermint chocolate)
• 125 ml eggnog
• 2 tbsp rum
• 100 g dark chocolate
• 1 tsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

For a 30 cm loaf pan, makes about 20 pieces, a sponge cake with a light mint filling

Grease and flour a 30 cm loaf pan. Preheat the oven to 175°C (top/bottom heat). Cream the butter, powdered sugar, salt, and rum until light and fluffy. Beat in the eggs one at a time. Mix the flour and baking powder, sift, and fold in alternately with the egg liqueur. Spread half of the batter into the pan. Melt the mint chocolate in a double boiler and stir into the remaining batter. Pour the dark batter onto the light batter, spread evenly, and use a fork to spiral the mixture through the batter. Place the pan in the oven and bake for about 55 minutes. Remove the cake from the oven and leave in the pan for another 10 minutes. Then place it on a wire rack and let it cool. Melt the chocolate with 1 teaspoon of oil in a double boiler and spread it over the top of the cake.